Buffalo Chicken Lasagna

4.8 of 5 (4)
member ratings
Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 302.7
  • Total Fat: 10.6 g
  • Cholesterol: 36.4 mg
  • Sodium: 1,561.3 mg
  • Total Carbs: 26.5 g
  • Dietary Fiber: 3.0 g
  • Protein: 27.2 g

View full nutritional breakdown of Buffalo Chicken Lasagna calories by ingredient


Adapted from Aimee at www.aimeesadventures.com Adapted from Aimee at www.aimeesadventures.com
Number of Servings: 8


    12 Whole Lasagna Noodles, uncooked
    14.5 oz Skinless Chicken Breast, cubed
    3 Cups Hunts Four Cheese Spaghetti Sauce
    1 Cup Frank's Buffalo Wing Sauce
    1 1/2 Cups Water
    15 oz. Part-Skim Ricotta Cheese
    1/2 Cup Egg Substitute
    8 Slices Sargento Reduced Fat Pepperjack Cheese

    garlic powder, onion powder, salt & Italian seasoning to mix with ricotta cheese.


Preheat the oven to 350 degrees. Spray skillet with nonstick cooking spray. Cook chicken over medium high heat for 4 minutes or until almost done. Stir in sauces and water. In a small bowl, combine ricotta cheese and egg substitute. Spray a 9X13 pan with nonstick cooking spray. Spread 1 Cup of sauce in the bottom of pan. Arrange 4 noodles over the sauce. Spread more sauce, then a layer of ricotta mixture. Add another layer of sauce, and repeat the whole process until you end with a layer of sauce. Cover and bake 70 minutes. Uncover and place cheese slices on top, then bake for another 15 minutes uncovered. Let stand 10-15 minutes before serving.

Number of Servings: 8

Recipe submitted by SparkPeople user THATSNOTFAB.

Member Ratings For This Recipe

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    2 of 2 people found this review helpful
    I've been making this recipe for years now...my fiance would love if I made it every day. I haven't found someone yet that hasn't loved it =) - 8/11/10

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    Very Good
    very good, I will make again with a little less Buffalo Wing Sauce. - 7/8/12

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    Loved this recipe. I made it with 1/2 cup buffalo sauce & it was fine for everyone. My husband added more sauce to his taste. - 1/25/11